Potatoes with Cilantro and Mint - Pudina Aloo

We’re into May and during these crazy times, I've found that comfort food has become a staple in our house. Typically winter is when I want to reach for a warm and earthy potato dish. But, potatoes with cilantro and mint or pudina aloo have been incredibly versatile. I love to serve it as a side to meat or fish, but it is also a great light meal with a salad. It goes great with Hyderabadi rice, bhagara khana. Now is the perfect way to emphasize herbs from the garden. G’s mom introduced me to a great potato dish - Potatoes with mint and cilantro, or Pudina aloo. She made this one afternoon, short on time, and with just a little of each herb, this comes together fast. It makes a great side dish or a light dinner that can go well with rice or roti. Hearty potatoes combine with the herbal element of cilantro and mint in this satisfying dish.

I love cooking with cilantro. A basic ingredient in so many Indian dishes, it adds a bright fresh green element to any dish. Cilantro is available year-round and can be used in so many ways. And it is even easy to grow in the home garden. Here it brightens the potatoes and offers a great contrast to the creaminess of the potatoes. I also add in the mint to give it another layer of flavor.

Saute the onions and then add cumin. I add a little bit of dried ground cumin as well as a whole to give it another dimension. Then the mint and cilantro and mint are added in and sauteed until just wilted.

G’s mom likes to cook the potatoes separately. I think she has hit on something great here. This allows you to add in herbs pretty close to the end of the dish, keeping a lot of their flavor. And the potatoes are creamy and potatoey - giving you a nice contrast.

Simmer for a few minutes after the adding in the potatoes and done! Serve warm with rice or roti or a nice salad.

Potatoes with Cilantro and Mint

This is a great take on potatoes. The potatoes are lightly spiced, with a little cumin, and have a bright element of cilantro and mint. If you don't have one on hand, you can easily substitute more cilantro or mint. A great accompaniment to meat or fish or you can enjoy with a salad for a great vegetarian dinner.

4 servings

• 3 medium potatoes (cut into 1 inch pieces)
• 3 tablespoons grapeseed or canola oil
• 1 medium onion (chopped)
• 1 cup fresh cilantro (chopped)
• 1 cup fresh mint (chopped)
• 1 teaspoon ground cumin
• 2 teaspoons whole cumin
• 3 teaspoons salt
• 1/4 teaspoon red chili flakes

1. Heat the oil in a large skillet. Add the onions and saute until soft and translucent about 5-7 minutes. Add in whole cumin and ground cumin. Give it a quick stir, they should sizzle, then add in the mint and cilantro. Saute a few minutes until the herbs are just wilted.

2. In a separate saucepan, bring 2 quarts of water to a boil. Add 2 tsp of salt and potatoes, leaving about an inch of water on top. Simmer for 10-12 minutes, until they are soft when pierced with a knife. Take them out and drain completely. I like to leave the skins on, but they can also be peeled when they’ve cooled down a little.

3. Add the potatoes to the skillet with the onions and herb mixture. Add salt to taste. Toss them all together and simmer for 5-10 minutes. Serve warm with rice or roti.